* * * * * * * * MOTHER'S DAY * * * * * * * * ' '5 , jFF 'I :1 ) OFF, : r ----, . I _i_i .. SPINACH AND APPLE SALAD WITH MAPLE-DIJON VINAIGRETTE Dressing: /4 cup real maple syrup 1 % cup minced shallots '4 cup red wine vinegar '/3 cup extra virgin olive oil 2 Tbsp. grainy Dijon mustard 1 Salad: 1 cup (or more) sliced mush- rooms 1 cup (or more) diced tomatoes 1 cup (or more) mung bean sprouts 1 apple, any variety, cored and sliced into thin wedges 2 10-oz. packages fresh baby spinach kosher salt and freshly ground pepper (to taste) Combine dressing ingredients in a medium bowl, and whisk well. Set aside. Just before serving, combine salad ingredients in a large bowl. Pour half of the dressing over, and toss well. Add more dressing, if desired, and season to taste with salt and pepper. Makes 8 (or more) servings. pRTy A ilTRAYS):- CAR RIKES3 1, : 1 01 SIT DOWN 1 1 Oir ' C j arryout or Cas tering I With any $29.95 or More 1 IL Orders Of $59.95 or more : : 40 Present this coupon when placing I order. Excludes all other specials , AA 1. & offers. Exp. 6/1/14 JN , 'IP E's 444 a N Excludes all other specials & offers. Present this coupon when placing I order. Exp. 6/1/14 . JN Call Dine-In / Carry Ouf /Catering 248-932-0800 JN Bloomfield Plaza -** * * * * * * * www.stevesdeli.com ********* 6646 Telegraph at Maple Fine Italian Dining in a Casual Atmosphere SPOSITA'S _ ■■■■■∎ _ JOIN US FOR MOTHER'S DAY, Sunday May 11 from 1pm to 8PM RISTORANTE OUR PETIT FILET DINNER IS HAPPENING AGAIN! Monday, May 19 through Friday May 23 x21.95 FRESH STRAWBERRY CREPES Includes Petite Filet, antipasto plate, side of pasta, salad and soup potato and vegetable. Dine-in only, not valid with any other offer. TOhffnerra aGaoyo Crepes: 1 cup flour '/2 tsp. salt 2 large eggs 11/4 cups milk 2 Tbsp. sugar melted butter or oil for cooking crepes Filling and topping: 2 to 3 pints fresh strawberries, trimmed and halved '/2 cup sugar whipped cream or vanilla ice cream (garnish) Make crepes: Combine all crepe ingredients in a blender, and blend until smooth, about 1 min- ute. Remove the pitcher from the machine, cover with plastic wrap and chill for 30 minutes or more. Heat a small (7- or 8-inch) or medium (10-inch) nonstick skillet over medium-high heat. Use a pastry brush to brush the skillet with butter (or oil). When the skillet is hot, pour about V3 cup of batter into the center of the skillet. Immediately lift the skillet from the heat, and turn or rotate it so the batter spreads into a thin layer around the skillet (it's OK if the batter goes a little up the slanted side of the skillet). Quickly pour any excess batter from the skillet back into the pitcher of the blender (the crepe must be thin). Cook the crepe until it is lightly colored on the bottom, and the top (the uncooked side) no longer looks wet, about 1 minute. Gently lift the crepe with a spatula, and turn it over to the other side; cook for about 30 seconds. Transfer the cooked crepe to a plate. Repeat with remaining batter (you may not need to add more butter or oil to the skillet each time). Stack the cooked crepes one on top of the other (they must be cooked through, or they will stick together). When finished, allow crepes to cool. Use immediately; or cover with plastic wrap, and chill up to two days before using. Recipe makes 8-10 crepes depend- ing on the size of skillet. Make the filling: Toss together the strawberries and sugar in a large bowl, and let stand for 1 or more hours. Place one crepe on a clean surface. Spoon an eighth of the berries in a line down the center of the crepe. Fold one side of the crepe over the filling. Fold in the side edges of the crepe over the filling, and roll the crepe one more time to enclose the filling. Place the crepe, seam side down, on a dinner-sized plate. Repeat with remaining crepes and filling. Drizzle any culled berry juices over the crepes, and serve with a dollop of whipped cream or a small scoop of ice cream on the side. Recipe makes enough filling for 8 crepes. 4 1 5 °A) Off i na y - ddinen-d • oannylyontohter offer with food bill coupon 1 Offer Good Friday- 0 Saturday, dine-in only not valid with I any other offer with Off food bill coupon (248) 538-8954 33210 W.14 Mile Rd In Simsbury Plaza, just east of Farmington Rd. West Bloomfield Mon-Thurs: 4pm-10pm • Fri: 11am-11pm Sat: 4pm-11pm • Sun: 4pm-9pm Come in and experience great service and a relaxing environment! JESSICA QUINN WELCOMES YOU! FREE HALF OFF Haircut and Blow Dry I Haircut and Blow Dry SALONage (COLOR/DESIGN) Pravana Smoothing Treatment WITH FIRST COLOR SERVICE ! Value $20 INCLUDES HIGH AND LOWLITES JESSICA ONLY ($40 and up) Value $40 I , May be extra charge for longer hair. New clients or JESSICA ONLY I i New clients or returning clients after returning clients after 6 months. Men's Haircuts Call for consultation. 6171 Haggerty Rd West Bloomfield In Bloomfield Avenue Shoppes 248.669.1910 With coupon, not valid with other offers. Expires 6/19/14. I 6 months. With coupon, not valid • with other offers. Expires 6/19/14. I $1 0 Blow Dry JESSICA ONLY JESSICA ONLY • New clients or returning clients after 6 months. With coupon, not valid with other offers. Expires 6/19/14. New clients or returning clients after 6 months. With coupon, not valid with other offers. Expires 6/19/14. 10% OFF TOTAL BILL Excludes tax, tip and beverages. With this ad. Banquet Services not included. Dine in or Carry out. Expires 6/06/14 • Brass Pointe r ifr/ 24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476 - 1377 Open 7 Days a week for lunch & dinner All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com . JN May 8 • 2014 61